Directions

1Combine all the dry ingredients together in a separate bowl, flour, baking soda and salt.

2In a second large mixing bowl cream together the butter, coconut sugar, erythritol, vanilla and eggs until fully combined.

3Add the dry flour mixture into the batter one cup at a time until it has all been added, mix on low.

4Add in the almonds, coconut and sugar free chocolate chunks. Mix all ingredients together completely.

5Scoop out tablespoon sized balls of batter and drop them on parchment paper lined cookie sheets.

6Bake at 375 F, for 9-12 Minutes, or until golden brown.

7Let cool for 2 minutes on the pan before transferring to cooling rack.